Raisin Cakes Recipes
These vintage raisin cakes range from an old-fashioned boiled raisin spice cake to an orange-soaked casserole cake, a coffee-and-molasses raisin tube cake, and even a nostalgic tomato soup raisin cake. Each one is straight from a classic community-cookbook tradition.
Use the jump links to pick a style, then scroll for ingredients and step-by-step instructions. Most of these cakes store well covered at room temperature—perfect for make-ahead baking.
Recipes on this page
Use the links below to jump directly to each Raisin Cake Recipe.
- Boiled Raisin Cake
- Raisin Nuts Casserole Cake
- Raisin Cake
- Orange Raisin Walnut Cake
- Raisin Tomato Soup Cake
Boiled Raisin Cake
Ingredients
- 1 1/2 cup raisins
- 2 cups water
- 1/4 cup liquid shortening
- 1 cup sugar
- 2 cups flour
- 2 teaspoon soda
- 1/4 teaspoon salt
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoons cloves
Oven: 350°F
Instructions
- Preheat oven to 350°F.
- Boil raisins in water until 1 cup of water is left. Cool.
- Add the remaining 1 cup raisin water to shortening. Add sugar and mix.
- Sift dry ingredients together and add to shortening mixture.
- Stir in raisins last.
- Bake 40–45 minutes.
- Total cook time: 40–45 minutes
- Equipment: pan
- Servings: 8
Raisin Nuts Casserole Cake
Ingredients
- Juice of one orange
- 1/2 cup sugar
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 2 cups sifted flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup sour milk
- 3/4 cup chopped nuts
- 1 cup raisins or chopped dates
Oven: 350°F
Instructions
- Preheat oven to 350°F. Grease a casserole dish or a small tube pan.
- Mix orange juice with 1/2 cup sugar and set aside.
- Cream 1 cup sugar with shortening; add eggs and beat well.
- Add flour (sifted with salt and baking soda) alternately with sour milk.
- Stir in nuts and raisins (or chopped dates).
- Bake until done: about 1 hour in a tube pan, or about 1 1/2 hours in a casserole.
- While hot, poke cake several times and pour orange mixture over the cake.
- Leave in pan until cold.
- Total cook time: 1 to 1 1/2 hours
- Equipment: tube pan (or casserole)
- Servings: 8
Raisin Cake
Ingredients
- 1 lb of raisins
- 2 cups hot water
- 1 tablespoon molasses
- 1/2 cup shortening
- 2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 cup coffee
- 4 cups flour, shifted
- 1 teaspoons soda
Oven: 325°F
Instructions
- Preheat oven to 325°F. Grease a large tube pan.
- Bring raisins and hot water to a boil; simmer 15 minutes.
- Cool thoroughly (or let stand overnight). Make sure mixture is cold.
- Add molasses, shortening, sugar, salt, spices, and coffee; mix.
- Add flour (sifted with baking soda) and mix well. (You can add flour gradually, beating after each addition.)
- Stir in nuts if desired (about 1/2 to 1 cup).
- Pour into pan and bake about 1 1/2 hours.
- Total cook time: 1 1/2 hours
- Equipment: large tube pan
- Servings: 8
Orange Raisin Walnut Cake
Ingredients
- 6 oz can frozen orange juice, 3/4 cup
- 2 cups flour
- 1 cup sugar
- 1 teaspoon soda
- 1 teaspoon salt
- 1/2 cup shortening
- 1/2 cup milk
- 2 eggs
- 1 cup of raisins
- 1/3 cup chopped walnuts
Oven: 350°F
Instructions
- Preheat oven to 350°F. Grease and flour a pan.
- Combine 1/2 cup orange juice with remaining ingredients in a large mixing bowl.
- Blend at lowest speed for 30 seconds, then beat 3 minutes at medium speed.
- Pour into pan and bake 40–45 minutes.
- Drizzle remaining orange juice over warm cake.
- Sprinkle with the sugar-nut topping (below). Note: orange juice is not diluted.
Sugar nut topping:
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup chopped nuts
- Total cook time: 40–45 minutes
- Equipment: pan
- Servings: 8
Raisin Tomato Soup Cake
Ingredients
- 1 cup sugar
- 1 egg
- 1/2 cup butter
- 1 teaspoon cinnamon
- 1 1/2 cup flour
- 1/2 teaspoon cloves
- 1 teaspoon soda
- 1 can tomato soup
- 1 1/2 cup raisins
- 1/2 teaspoon salt
Oven: 350°F
Instructions
- Preheat oven to 350°F. Grease a 9 by 9 by 2-inch baking dish.
- Cream together butter and sugar; add egg.
- Sift together flour, soda, salt, cinnamon, and cloves.
- Add dry ingredients to butter mixture and mix.
- Stir in tomato soup and raisins; mix well.
- Pour into dish and bake 30–35 minutes. Serves 8.
- Total cook time: 30–35 minutes
- Equipment: 9 by 9 by 2-inch baking dish
- Servings: 8
Raisin Cakes FAQ
Which raisin cake is the most old-fashioned “spice cake” style?
Boiled Raisin Cake and the classic Raisin Cake (with coffee and spices) are the most traditional spice-cake styles.
Do any of these cakes need to be refrigerated?
Most can be stored covered at room temperature. Refrigerate only if you add a cream cheese frosting or other dairy-based topping.
What does tomato soup do in tomato soup cake?
Tomato soup adds moisture and a subtle tang that boosts the warm spices without tasting strongly like tomato.
Can I substitute dates for raisins?
Yes—some recipes on this page already allow raisins or chopped dates, and dates work well in similar spice cakes.